Cut whole duck breasts into two halves lengthwise and trim all excess fat from the ends and sides of the breas Tbsp With the tip of a sharp knife, score the fat side of the breasts by cutting an X in the middle of the breast.
Marinate breasts in half of the crushed pepper, Worcestershire, 1/4 tsp ginger, lavender, and shallot slices. Cover and refrigerate for 2 to 3 hours.
In a large sauté pan or skillet, combine wine, stock, vanilla, remaining 1/2 tsp ginger, reserved crushed pepper, and sliced shallots removed from the top of the duck breasts, and bring mixture to a boil. Reduce heat to a simmer and reduce liquid by half. Add honey and tarragon and reduce further to sauce consistency. Remove from heat and swirl in butter. Season to taste. Keep warm until ready to serve.
In another large sauté pan or skillet, heat oil over medium heat. Place duck breasts in pan, skin side down, and sauté for 5 to 6 minutes until lightly brown. Turn breasts and continue to cook on meat side for 2 to 4 minutes until medium rare. The juices should run pinkish. Do not overcook the duck.
Remove breasts from the pan and slice at an angle. Fan breasts on the plate and top with the sauce. Garnish with sprigs of tarragon. Serve with wild rice studded with dried cherries and minced green onions.Servings: 4